Rhubarb-Carrot Relish
- Total Time
- 25 minutes
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Ingredients
- Salt
- 1large carrot, peeled and cut into chunks
- About 1½ pounds rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 2½ cups
- 2teaspoons mustard seeds
- 1tablespoon butter, or walnut oil
Nutritional analysis per serving (2 servings)
156 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 4 grams protein; 895 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set two pots of salted water on the stove and bring each to a boil. Cook the carrot pieces in one pot for 15 to 20 minutes, or until soft. Cook the rhubarb in the other pot for 3 to 5 minutes, or just until tender.
- Step 2
When the rhubarb is done, drain it, and crush it with a fork or potato masher. When the carrot pieces are done, drain; then, purée them.
- Step 3
Combine the rhubarb, carrot, mustard seeds, and butter or oil. Serve at room temperature with steamed fish, or grilled chicken or meat.
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